I have really enjoyed all the fresh tomatoes from my mom, and now my brother! Of course, as soon as I got them I began looking through my cookbooks and looking online for new tomato recipes beyond things like salsa and pizza.
I have only been partly successful. (By the way, my husband Bogdan told me “Tomatoes are not an entire meal! You have to make something to go with them.” Live and learn… 😉
One of my most recent tomato experiments was stuffed tomatoes. Now, bear in mind that this was also my very (very!) first experience (ever!) with quinoa. I figured stuffed tomatoes would be a great use for it. It did sort of work… but I’m sure there have been better stuffed tomatoes made in the past by other people.
I cut the insides out of the tomatoes, and saved part of it to mix into my filling. My filling consisted of cream cheese, mozzarella cheese, chives, quinoa, tomato, red bell pepper, and salt. (I think that’s it?) I baked them at 400 degrees for around 15 minutes.
They were tolerable. I still thought the tomatoes tasted like plain cooked tomatoes, even though the insides were somewhat tasty.
So what did I do wrong? What is a better use for quinoa? And suggestions?